Uncategorized

Racking There Gose Sea Breeze and Blueberry-Muscadine Wine

Racking the gose base onto the grapefruit zest.

Racking the gose base onto the grapefruit zest.

Fermentation seems to have slowed way down on the “There Gose Sea Breeze” beer and I’m trying to get it done for Thanksgiving, so I racked it today. Problem: my Blueberry-Muscadine Wine is in my other carboy. I need a third to make this process work. So, I went to a local home brew shop to check out my options. I decided to go with a 5 gallon Better Boy brand plastic carboy with a port on it for a tap. That will allow me to use it like a bottling bucket, rather than having to use a siphon. Maybe this will reduce the chance for infection by one more function…maybe. Seems like a good system, but the tap is a bit tricky to install and it ain’t cheap. The carboy itself was about $28. Then, the tap comes as two separate pieces that add up to about another $30. Then, I needed the special size of stopper for the top, some 1/2″ tubing and a 1/2″ diameter bottling cane. Altogether, with tax, it was about $85.

After I got everything organized, cleaned, put together, and sanitized, things went pretty smoothly. I went with the 5 gallon Better Boy because I plan to generally use it for secondary fermentations and, at that point, usually I’m down in that range. When I racked the wine, I got a nice, full 5 gallons.

Blueberry-Muscadine Wine racked for some bulk conditioning.

Blueberry-Muscadine Wine racked for some bulk conditioning.

I then squeaked out about another quart, into a half gallon glass jug. I may go ahead and bottle that in a 22 oz bomber, when I get a chance. There’s too much head space there and I don’t want it to oxidize.

Once the wine was transferred and the glass carboy it was in was cleaned and sanitized, I prepared to rack the beer into it. I set-up the siphon and hose. Next, I added the grapefruit zest and vodka from the freezer to the carboy and began racking the beer onto it.

Grapefruit zest and vodka from the freezer.

Grapefruit zest and vodka from the freezer.

Once that was all squared away, I started making the hibiscus tea.

Unsweetened, dried hibiscus flowers.

Unsweetened, dried hibiscus flowers.

I used a quart of hot Culligan (bottled) water and 5 oz of dried hibiscus flowers to a 2 quart stainless steel sauce pan.

Steeping to a beautiful concentrate.

Steeping to a beautiful concentrate.

Since I didn’t have one a bit bigger, I went ahead and brought another quart of the water to a boil in a big stainless stock pot. After the hibiscus flowers were brought to a boil, I covered them and turned off the heat. The other water boiled for a few minutes and, after the flowers steeped for 10 minutes, I strained the tea concentrate into the boiling water. I cleaned the smaller pot and then strained the entire amount of liquid back into it and it just did manage to fill it completely. Note here…steeped hibiscus flowers don’t do well in a garbage disposal unit. I should have composted them. Live and learn. After a little disposer cleaning, I got back to my hibiscus concentrate and funneled it into a sanitized glass container, covered it with sanitized plastic wrap and stuck it in the refrigerator to cool overnight.

Bringing the temp down on the hibiscus tea concentrate.

Bringing the temp down on the hibiscus tea concentrate.

 

 

 

 

The final thing I wanted to accomplish tonight was to attempt to harvest some yeast. If I like the result in this gose, I wouldn’t mind making another gose or a maybe try making a kolsch, before the really cold weather starts coming around. So, for tonight, I poured off some of the trub that was left behind in the carboy that I racked out of and funneled it into a sanitized 1/2 gallon glass jug.

Attempting to harvest some yeast for future use.

Attempting to harvest some yeast for future use.

I topped that off with Culligan bottled water and added a sanitized cap. I’ll let that sit out overnight and separate. I’ll update here tomorrow when I add the hibiscus tea concentrate and further separate the yeast.

11/2/15 update: Added the hibiscus tea to the gose and it looks like a giant jar of cranberry sauce!

IMG_20151102_070230010

I also decanted the liquid off of the yeast I’m trying to harvest. My understanding is that the yeast is the thin whitish layer on the top of the sediment. I transferred that to a pint jar and added water, We’ll see how that settles.

Transferred yeast to smaller jar and added water.

Transferred yeast to smaller jar and added water.

Yeast settled for harvest.

Yeast settled for harvest.

Advertisements
Standard
Uncategorized

Day 97 Sampling the Costa Kona Mocha Latte Stout

Last night, I decided to try a bottle of the Costa Kona Mocha Latte Stout. It has only been in the bottle for about 2 weeks, but temptation got the better of me! Unfortunately, I am battling Spring allergies and my sense of taste and smell are pretty dull right now. I really should have waited. From what I could tell though, this beer is on the right track.

Costa Kona Mocha Latte Stout...first sample.

Costa Kona Mocha Latte Stout…first sample.

The carb is too aggressive, but I’m hoping that will settle in over time. The aroma is a mystery at this point, but I think it’s good. The flavor…I get decent body and the mocha flavors, but I can’t sense just how good they are…or will be. I think I’ll try another one in about a month, when I’m healthy. I’m hopeful and encouraged, but I realize that neither I, nor the stout, were ready for this test.

I also checked the Pineapple-Mango Mead and didn’t see any airlock action. It is still in primary. It may have a little more to go before secondary…I didn’t stare at the airlock for more than a minute. There could very well be some slow action still going on. I don’t think it will hurt to let it go another week and then do a gravity check.

Tonight, I sampled another of the Plain Jane Blonde Ales and it continues to grow on me. I feel like it is MUCH better than the Strawberry Blonde of the same batch. While the color is a little dark from the DME/strawberry wort boil added the day after brewing to adjust the SG, the flavor is nice and the bittering hop still comes through.

Plain Jane Blonde Ale, in the bottle a month.

Plain Jane Blonde Ale, in the bottle a month.

Standard
Uncategorized

Day 89 Bottling Costa Kona Mocha Latte Stout

IMAG2841

At this point, I’m not going to go into all the cleaning, bottle washing, setting up stuff. I’ve gone over all that before…don’t skip it, it’s important! Sample of the final product has an FG of 1.022 and is a nice deep cola color with good clarity. I calculate the ABV to be 5.38%.

IMAG2837

I used 2-1/2 oz of corn sugar in 8 oz of very hot water to the bottling bucket. (Trying to adjust the carb level to the beer style…I hope this turns out well!)  I topped that with 1 quart of cold brewed Kona blend coffee concentrate and then racked the beer from secondary off of the cocoa nibs and into the bottling bucket, blending well.

Cold Brewed Coffee Concentrate and Corn Sugar in hot water.

Cold Brewed Coffee Concentrate and Corn Sugar in hot water.

I decided to do half the batch in 22 oz “bombers” and the rest in regular 12 oz bottles. Unfortunately, my bench style capper messed up on my first bottle. I haven’t tried to figure it out yet. All my beer was in the bottles and I didn’t want to take too long and risk contamination, so I used the handheld capper. It wasn’t too bad. I wound up with 1 case of 12 oz bottles plus 2 extra bottles (26) and 1 case of 22 oz bottles plus one extra bottle (lucky 13).

To celebrate, I popped open a bottle of Troegs Java Head. Dayum, this stuff is good! My Costa Kona Mocha Latte Stout will be sweeter and include chocolate with the coffee…and I think it will be very good; but let’s be honest, it’s not going to be Java Head good!

This is great stuff...what my brews dream of being!

This is great stuff…what my brews dream of being!

Standard
Uncategorized

Day 87 Racked Costa Kona Mocha Latte Stout to Secondary

End of primary fermentation for the Costa Kona Mocha Latte Stout.

End of primary fermentation for the Costa Kona Mocha Latte Stout.

It’s time. Racked the Costa Kona Mocha Latte Stout onto the Costa Rican cocoa nibs that I have had soaking in vodka for a few days, after I toasted them briefly to bring out the flavors. The primary bucket had a bunch of coagulated looking trub that looked like browned hamburger in grease.

Cocoa nibs in a sanitizing/extracting  soak in vodka

Cocoa nibs in a sanitizing/extracting
soak in vodka

Is that hamburger? Nope...that's some serious trub.

Is that hamburger? Nope…that’s some serious trub.

But the beer is coming along nicely, I believe. Secondary should go a week or so and then it will be on to bottling with the cold brewed Kona blend coffee concentrate (4 cups).

I’m a bit bugged by a little mystery. I keep an inventory of what I have on hand in brews. Last night, I pulled a few things to refrigerate and drink and I adjusted my inventory. I looked in the fridge tonight and found a bottle I thought I had drunk last night. I checked my inventory and it is accurate. What I  have left in the fridge is accurate, except for this extra bottle. So, what the heck was that bottle I drank? I have this single bottle of a strawberry lemon experiment that I did. I also did one that was just lemon. I didn’t even put them in the journal, because they were just single bottles. It was fresh lemon juice, water, sugar and a little yeast. I somehow had some small amount of strawberry for the second bottle…can’t even remember now. I thought I drank the strawberry one last night. It was weird because it was kinda crazy carbed…DSC04348

crazy carb on this mystery bottle.

crazy carb on this mystery bottle.

and heavier on the strawberry than I expected. I also thought I was getting some hops, which I did not use on this cider-like fermentation. If I didn’t know better, I would think that I had opened a strawberry blonde that I just bottled a couple of days before…but they’re all accounted for…unless I had a brain fart and stuck one in the fridge when I was bottling or put one back in the inventory stuff without counting it. Anyway, it’s a mystery…but I have the strawberry lemon experiment right here. It’s clear, light golden and lemony, but dry with a fairly strong sparkle. Clean and fresh.

Strawberry Lemon Experiment

Strawberry Lemon Experiment

Not getting the strawberry, but it doesn’t really suffer without it. I really should have documented this, even though it was a tiny experiment. Ah well…live and learn. Relax…and have a home brew (or ferment)!

Standard
Uncategorized

Day 86 Update Murray’s SEC (Super Easy Cider) and Mocha Latte Stout

The Costa Kona Mocha Latte Stout seems to still me sending some gas up and pushing the lid a little. It’s not coming out the airlock, though, unless I press on the lid. I figure it’s not going to hurt it to sit another day or two in Primary. I found some vodka…an old bottle of kinda cheap stuff…but it will work for soaking the Costa Rican cocoa nibs. I slowly heated a saute pan on the stove with the cocoa nibs, over low heat until I could smell the chocolate and they had changed to a shiny, dark brown color.

Putting a little heat to the Costa Rican cocoa nibs to bring out the flavor.

Putting a little heat to the Costa Rican cocoa nibs to bring out the flavor.

I dropped them into a little storage container with about a cup of vodka, covered and I’m allowing them to steep at room temperature.

Doing a sanitizing/extracting  soak in vodka

Doing a sanitizing/extracting
soak in vodka

The SG is at about 1.023 @72F; so  1.024  corrected for temperature.(I actually measured 1.022 on 3/12 and I know it isn’t going up, so let’s go with that.) Still, another day won’t hurt. The estimated FG for the recipe is 1.015, but since I added 1 lb of lactose instead of 8 oz, that could account for the difference. If 1.022 winds up being the FG and the beginning was 1.062, then the ABV will be 5.25%. If it’s the higher FG, then the ABV would be right at 5%. That’s good, either way. The flavor, based on the sample, is very good. I already taste the chocolate, just from the husks. After the secondary on the nibs and the cold brewed coffee concentrate at bottling, this beer has great potential!

Sampling for hydrometer (and tasting!).

Sampling for hydrometer (and tasting!).

The Murray’s SEC 1/2 gallon has a nice, slow bubble happening in the airlock. I think it was about the same last time, so that should be good.

Standard
Uncategorized

Day 84 Bottling Plain Jane Blonde, Small Batch

Plain Jane Blonde Ale, opening after secondary.

Plain Jane Blonde Ale, opening after secondary.

I had a little time this evening and decided to go ahead and get the bottling chores done for the Plain Jane Blonde Ale. There’s about a gallon and a half…looks nice and clear. When I got closer to the bottom, I could see that I could bottle just about every bit. There wound up being just a film of trub on the bottom of the bucket. Taste is pretty good, as far as I can tell…just had a very small taste. I didn’t want to waste any, since there is so little. Color is clear, but  a tad dark for the style, due to the late addition of extra DME to bump the weak OG, the day after brewing.

End of the batch in the bottling bucket, with flash, so you can see color

End of the batch in the bottling bucket, with flash, so you can see color

(This little plain blonde batch is the result of not measuring my water properly on brew day and I wound up with too much wort for the strawberry blonde that I had planned. So, it’s a bonus batch, but it weakened the OG. To review, I added 1 gallon of the strawberry blonde wort to 3lbs DME and boiled 15 minutes. Of the 17 cups that resulted, 13-1/2 cups went back to the strawberry batch and 3-1/2 cups went into the plain batch. The OG went up to about 1.041; still short of the target, but with a FG of 1.010, I got a decent session beer range of 4.07 % ABV.

I prepared 1.5 oz corn sugar dissolved in about 6 oz hot water, put that in my bottling bucket and racked onto it. I came up with the 1.5 oz amount using an online calculator. I hope it comes out right. Since this is a small batch and I anticipated very little sediment, I racked into another 2 gallon bucket, using a siphon.

Three six packs...not bad.

Three six packs…not bad.

Bottling went smoothly, using the siphon and bottling cane. I did have to quickly sanitize 3 more bottles/caps, because I had a little more than I anticipated. I finished up with eighteen 12 oz bottles.

The strawberry Blonde batch…almost 6 gallons…is in a glass carboy and clearing. It should be ready to bottle this weekend. The Costa Kona Mocha Latte stout should be ready to rack onto the cocoa nibs for secondary by Sunday.

Ingredients for Costa Kona Mocha Latte Stout (except for the cold brewed coffee extract).

Strawberry Blonde Ale, secondary for clarification.

Strawberry Blonde Ale, secondary for clarification.

Standard